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cactus Fruit Jelly the Tohono O'odham In Southern Arizona Harvest This Fruit Every Year. 6 To 10 Red-ripe Prickly Pear Cactus Fruits (tuna)
1/2 Cup Lemon Juice
4 1/2 Cups Granulated Sugar
1 (3 Fluid Ounce) Package Liquid Fruit Pectin you Should Have Enough Fruit To Make 3 1/2 Cups Of Juice. Carefully Remove Thorns From Fruit By Wiping With A Paper Towel And Then Brushing With A Vegetable Brush Under Water. Put Fruit In A Saucepan With Enough Water To Cover. Boil For 15 To 20 Minutes. Pour Off Water And Discard. Mash Or Purée Fruit Through A Strainer Lined With Doubled Cheesecloth. Strain Juice Into A Large Measuring Cup. Let Juice Sit For At Least 30 Minutes To Allow Sediment To Settle To The Bottom. Pour Off Juice Carefully. You Should Have 3 1/2 Cups. in A Saucepan Combine Fruit Juice, Lemon Juice And Sugar. Bring To A Boil And Boil 1 Minute. Stir In Pectin And Boil For 1 Minute Longer. Remove From Heat. Stir And Skim Foam Off The Top. Spoon Into Sterilized Jelly Jars And Seal. makes 3 Cups. |
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